Som Tam Moo Yang (Papaya Salad with Grilled Pork)
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Ingredients
- 350 g pork shoulder steaks
- 250 g green papaya (or grated carrot and cucumber)
- 80 g cherry tomatoes, halved
- 2 garlic cloves
- 2 fresh red chillies
- 20 g roasted peanuts, roughly chopped
- 2 tbsp fish sauce
- 2 fresh lime
- 1 tbsp palm sugar
Nutrition (per serving)
- Calories
- 267 kcal
- Protein
- 18.9 g
- Carbohydrate
- 9.3 g
- of which sugars
- 6.5 g
- Fat
- 16.3 g
- of which saturates
- 5.2 g
- Fibre
- 2.6 g
- Salt
- 1.91 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Griddle or grill the pork shoulder steaks for 5 to 6 minutes each side until charred in places and cooked through with no pink remaining.
- 2
Rest for 5 minutes, then slice thickly.
- 3
Peel and finely shred the green papaya.
- 4
Pound the garlic and chillies to a rough paste, then mix with the tomatoes, fish sauce, lime juice and palm sugar.
- 5
Toss the shredded papaya through the dressing.
- 6
Top with the sliced grilled pork, scatter with roasted peanuts and serve with sticky rice.
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